Corngetti & Bean Balls

This dinner was picture perfect spaghetti and meat balls, only batter. It was Wheat Free, Vegan, and totally guilt free.

When I made the below barley beet and bean burgers I set aside about 1/3 of the batch which yielded about 10-12 patties total. The portion I didn’t turn into patties I rolled into little bit size “meat”balls  which I browned for dinner last night.  Dinner came together in about 15 minutes and was super easy. I started with 1/2 of a red onion and a few cloves of garlic diced and browned, simmer this with a can of tomatoes, whole stewed if you like your sauce chunky or crushed if you like it a little smoother. * I can’t wait to savor the first tomatoes from the garden this year! anyways as for garden goodie these day I had a bunch of basil and some parsley so I diced this up and added it to the simple sauce along with a pinch of S+P and a squeeze of lemon. In a separate pan (or the sauce pan if you want to do the meatballs first; simply brown the formed and refrigerated balls in olive oil slowly, rolling them around often to evenly brown all sides. Boil a package of Organic corn spaghetti toss it all together and top with more fresh herbs! Viola.

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